Name: Cinnamon Roll Cake
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Ingredients: ½ cup butter, at room temperature (4 oz/115 g); ½ cup dark brown sugar (3 oz/85 g); 1 tablespoon all-purpose flour; 1 tablespoon ground cinnamon; 3 cups all-purpose flour (15 oz/450 g); 1 cup granulated sugar (8 oz/240 g); 4 teaspoons baking powder; ¼ teaspoon salt; 1½ cups whole milk, at room temperature (12 fl oz/360 ml); 2 large eggs, at room temperature; ½ cup flavorless oil (vegetable, canola, sunflower) (4 fl oz/120 ml); 2 teaspoons vanilla; ½ cup cream cheese, at room temperature (4 oz/120 g); 2 cups powdered sugar, sifted (8 oz/120 g); 2 tablespoons milk; 1 teaspoon vanilla extract

Jump to Recipe Print Recipe

This Cinnamon Roll Cake is a dreamy twist on a classic favorite, combining the gooey sweetness of cinnamon rolls with the comforting ease of a cake. In just 35 minutes of prep, you’ll create layers of soft, buttery cake swirled with a rich cinnamon-sugar filling. The aroma alone, as it bakes for one golden hour, will fill your kitchen with warmth and anticipation.

Every bite offers a perfect balance of textures—tender crumb, sticky swirls, and a delicate glaze that melts on your tongue. The flavors are a cozy blend of cinnamon spice and sweet vanilla, making it ideal for breakfast, dessert, or anytime you need a little indulgence. It’s a crowd-pleaser that’s as simple to make as it is irresistible to eat.

Ingredients for Cinnamon Roll Cake

Cinnamon Filling:
- ½ cup (4 oz/115 g) butter, at room temperature
- ½ cup (3 oz/85 g) dark brown sugar (light brown sugar works too)
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
Cake:
- 3 cups (15 oz/450 g) all-purpose flour
- 1 cup (8 oz/240 g) granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups (12 fl oz/360 ml) whole milk, at room temperature (substitute with any milk of choice)
- 2 large eggs, at room temperature
- ½ cup (4 fl oz/120 ml) flavorless oil (vegetable, canola, or sunflower)
- 2 teaspoons vanilla extract
Glaze:
- ½ cup (4 oz/120 g) cream cheese, at room temperature
- 2 cups (8 oz/120 g) powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract

Step-by-Step Instructions

Preheat the oven: Preheat your oven to 350°F (180°C). Butter a 9-inch (23 cm) round cake pan, line with parchment paper, and butter the paper. Set aside.
Make the Cinnamon Filling: In a small bowl, cream together the softened butter, brown sugar, flour, and cinnamon until evenly combined. Transfer the mixture to a piping bag fitted with a medium-sized round tip or a zip-lock bag with one corner snipped off. Set aside.
Make the Cake Batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large jug, whisk together the milk, eggs, oil, and vanilla. Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter forms. Avoid overmixing.
Assemble the Cake: Pour the cake batter into the prepared pan. Starting in the center, pipe the cinnamon filling in a spiral pattern until you reach the edge of the pan. This will create the classic cinnamon roll swirl.
Bake the Cake: Bake for about 1 hour, or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
Make the Glaze: Place the cream cheese in a microwave-safe bowl and microwave for 30 seconds, or until melted. Add the powdered sugar, milk, and vanilla, and whisk until smooth.
Glaze the Cake: Pour the glaze over the warm cake. Let it set before serving. Store leftovers in an airtight container in the refrigerator for up to three days.

Perfect Pairings: Sauce and Topping Ideas

While the cream cheese glaze is delicious, try drizzling caramel sauce over the cake for extra richness. For a nutty twist, sprinkle chopped pecans or walnuts on top before the glaze sets. Want something fruity? Add a dollop of whipped cream and fresh berries on the side for a refreshing contrast.

Serve it Right: Serving Suggestions

This Cinnamon Roll Cake is perfect for brunch or dessert! Slice it into wedges and serve alongside a hot cup of coffee or tea. For a breakfast treat, pair it with scrambled eggs and bacon to balance the sweetness. It’s also a crowd-pleaser at potlucks—just bring a copy of the recipe because everyone will ask for it!

Keep it Fresh: Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, let the cake come to room temperature before serving. To reheat, microwave individual slices for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-7 minutes. The glaze will soften beautifully!

Mix it Up: Recipe Variations

Swap the cinnamon filling for a pumpkin spice blend for a fall-inspired twist. You can also use almond or oat milk if you’re dairy-free. For a lighter version, substitute Greek yogurt for half the oil in the cake batter. Feeling adventurous? Add a handful of raisins or chopped apples to the filling for extra texture and flavor.

Time-Saving Tips for Busy Bakers

Prepare the cinnamon filling and glaze the night before—just store them in the fridge until you’re ready to bake. Use a stand mixer to whisk the batter faster, or measure all your ingredients ahead of time to streamline the process. If you’re short on time, bake the cake in a 9×13-inch pan—it’ll cook faster and still taste amazing!